Ingredients

Method

Lightly grease the silicon sweet moulds and set aside.

Place the half a cup of water into a small glass bowl and sprinkle over the gelatine. Set aside to form a sponge. Once a sponge has formed, heat the gelatine in the microwave or in a small saucepan of hot water to allow the sponged gelatine to dissolve into a clear liquid.

Heat 180 ml of water with the sugar over high heat until boiling.

Reduce the heat to a simmer for 5 minutes until the sugar is dissolved and the mixture thickens slightly. Remove from the heat and carefully add to gelatin mixture, stirring until the gelatin has dissolved.

Divide the mixture into separate bowls; depending on the number of colours you are using.

Add a drop of food colouring to the individual bowls, along with half a teaspoon of the essence of your choice. Carefully pour the mixtures into the moulds.

Refrigerate for 6 hours or until the drops have set. Combine the castor sugar and citric acid in a bowl.

Carefully remove the gumdrops from the moulds and roll in the sugar mixture, coating the entire sweet.

Place on a plate and allow to stand at room temperature for 24 hours to crystallise slightly.